Description

Creamy, comforting, and packed with flavor, this Chicken Mushroom and Spinach Lasagna is the ultimate twist on a classic Italian favorite. Layers of tender chicken, sautéed mushrooms, fresh spinach, and velvety white sauce are tucked between sheets of pasta and baked to golden perfection. It’s rich without being heavy and perfect for feeding a crowd or freezing for later.

Want recipes like this delivered straight to your inbox? Subscribe now to get the latest culinary creations you’ll love.

Ingredients

Scale

For the Chicken Filling:

2 tbsp olive oil
2 cups cooked chicken breast, shredded or diced
1 small onion, finely chopped
3 garlic cloves, minced
8 oz mushrooms (button or cremini), sliced
4 cups fresh spinach
Salt and black pepper to taste
½ tsp dried basil
½ tsp dried oregano

For the White Sauce (Béchamel):

4 tbsp butter
4 tbsp all-purpose flour
3½ cups milk (warm)
¼ tsp ground nutmeg
Salt and black pepper to taste
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese

For the Lasagna:

9 lasagna noodles (regular or oven-ready)
1½ cups shredded mozzarella (for topping)
¼ cup grated Parmesan (for topping)
Fresh parsley, chopped (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Cook the Noodles (if using regular)

Bring a large pot of salted water to a boil.
Cook lasagna noodles according to package instructions until al dente.
Drain and set aside on a baking sheet, separated with parchment to prevent sticking.

Step 2: Make the Chicken Filling

In a large skillet, heat olive oil over medium heat.
Add onions and cook until soft, about 3 minutes.
Add garlic and cook for 1 minute until fragrant.
Stir in mushrooms and cook for 5–7 minutes until golden and tender.
Add spinach and cook until wilted, about 2 minutes.
Stir in the cooked chicken, basil, oregano, salt, and pepper.
Remove from heat and set aside.

Step 3: Prepare the White Sauce

In a saucepan, melt butter over medium heat.
Whisk in flour and cook for 1 minute to form a roux.
Slowly add warm milk, whisking constantly to avoid lumps.
Bring to a simmer and cook until thickened, 5–7 minutes.
Stir in nutmeg, salt, and pepper.
Remove from heat and stir in mozzarella and Parmesan until melted.

Step 4: Assemble the Lasagna

Preheat oven to 375°F (190°C).
Spread a thin layer of white sauce on the bottom of a 9×13-inch baking dish.
Layer 3 lasagna noodles over the sauce.
Spoon and spread ⅓ of the chicken filling over the noodles.
Pour over ⅓ of the remaining white sauce.
Repeat the layers two more times: noodles, chicken, sauce.
Top with the final layer of noodles and remaining sauce.
Sprinkle with shredded mozzarella and Parmesan cheese.

Step 5: Bake

Cover with foil and bake for 25 minutes.
Remove foil and bake an additional 15–20 minutes until bubbly and golden on top.
Let rest for 10 minutes before slicing.
Garnish with fresh parsley and serve warm.

Notes

Shred Chicken Ahead – Use rotisserie chicken to save time.

Let Sauce Thicken – A thick béchamel holds the layers together better.

Avoid Overfilling – Spread fillings evenly to prevent a soggy lasagna.

Use Oven-Ready Noodles – For a quicker, no-boil option.

Let It Rest – Resting after baking allows the layers to firm up for easy slicing.

Prep Time: 25 minutes
Cook Time: 45 minutes
Cuisine: Italian-American